---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Lomilomi Salmon
 Categories: Side Dish
      Yield: 6 Servings
 
    1/4 lb Lox,Diced
      1 lg Ripe Tomato,Diced
    1/2 sm Sweet Onion (e.g. Maui Or
           -Walla Walla),Diced
      1    Ice Cube,Crushed
           Salt,To Taste

[Note: This recipe is adapted from "Island Cooking" by Bonnie Tuell,
home economist for the Maui Electric Company. I believe that the book
was published in the 1960s, though I can't tell for certain from my
fading photocopy. I have adapted the recipe to use lox (lachs for the
Norwegians amongst you) in place of Hawai'ian salt salmon, which I have
been unable to find on the mainland. Family rating: 4/5, David's rating:
4/5. This is a delightful dish, and no lu'au is complete without it.]
The original recipe uses Hawai'ian salt salmon, a product that I've
been unable to find in western Washington. Salt salmon must be soaked
in water over night, with frequent water changes to reduce the salt
content. When I naively tasted my first lomilomi salmon, my impression
was that it was made with salty lox, hence the substitution

Combine salmon, tomato, onion, and crushed ice in a bowl. Lomi (mix)
together with your hands until ingredients are well mixed. Mix in salt
to taste (should be slightly salty), and store in refrigerator until
ready to serve. The ice should melt a bit, so that the lomilomi is
slightly watery.

I sometimes omit the crushed ice. It isn't as authentic, but I find
that the tomato contributes enough liquid without it.

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